Angel posted 01-14-99
Salsa Roja
5 small dried red chillies - crumbled
3 tablespoons boiling water
14 oz can tomatoes - drained & chopped, juice reserved
4 tablespoons oil
2 onions - chopped
2 garlic cloves - crushed
3 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground corriander
1 1/2 tablespoons wine vinegar
1 teaspoon sugar
Place chillies and boiling water in a blender goblet or food processor. Add the chopped tomatoes to the chillies.
Blend until smooth, then pour into a jug.
Heat the oil in a small frying pan and saute the onions and garlic until soft. Stir in the blended tomato mixture, the reserved tomato juice, tomato paste, cumin, corriander, vinegar and the sugar. Cover and simmer for 10 minutes.
Serve with tacos, enchiladas, meat, poultry and fish dishes.